A delicious pork recipe from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. *Variation: substitute 1 3/4 cups milk for the tomato soup and water.

Ingredients

4 serv.

pork tenderloin↗1 1⁄2 lbs
bacon↗4 slices
salt and pepper, to taste
tomato soup1 can
water↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 350°F.
2
Cut tenderloin in 1" slices and wrap each piece with a strip of bacon; fasten with a toothpick.
3
Place meat in a baking pan and season with salt and pepper.
4
Mix soup and water; pour over meat.
5
Bake uncovered for about an hour.

Source: food.com

Original recipe ↗

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